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Ingredientes
- 3/4 c. Unpitted brine-cured green olives, (preferably cracked)* rinsed well
- 5 lb 2-inch-thick veal shanks, (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone All-purpose flour for dredging
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Unsalted butter
- 1 med -large onion, halved lengthwise and sliced thin
- 2 lrg Garlic cloves, chopped
- 1 x Anchovy fillet, minced
- 5 x 3-by-1/2 inch strips fresh lemon zest
- 1 1/2 Tbsp. Liquid removed bottled capers
- 1 Tbsp. Finely minced fresh rosemary leaves Or possibly 1 tsp. dry, crumbled
- 1 1/2 c. Dry white wine
- 1 1/2 c. Low-salt chicken broth
- 1/4 c. Finely minced fresh parsley leaves
- 1 Tbsp. Freshly grated lemon zest
- 1 1/2 tsp Chopped garlic, or possibly to taste
Direcciones
- Make Braised Veal Shanks: Preheat oven to 425 F.
- Pit 1/4 c. olives and chop fine. Lightly crush remaining 1/2 c. olives with side of a large knife.
- Pat veal shanks dry between paper towels and season with salt and pepper.
- Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 Tbsp. oil and butter over moderately high heat till foam subsides and brown tops and bottoms of shanks in batches, about 2 min on each side. Transfer shanks as browned to a flameproof roasting pan.
- Wipe out skillet and add in remaining Tbsp. oil. Heat oil over moderate heat till warm but not smoking and cook onion, stirring, till golden brown. Add in garlic and anchovy and cook, stirring, 1 minute. Add in minced olives, zest, capers, rosemary, and wine and boil 5 min. Add in broth and crushed olives and bring to a boil.
- Pour broth mix over shanks and cover tightly with foil. Braise shanks in oven 2 hrs, or possibly till meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.
- Reduce oven temperature to 325 F.
- Transfer shanks with a slotted spoon to another roasting pan or possibly deep oven proof platter and keep hot, covered, in oven. Strain cooking liquid through a sieve into a 1-qt glass measuring c. and reserve solids, discarding zest. Let liquid stand till fat rises to top and skim and throw away fat. (There should be about 1 1/2 c. liquid. If necessary, in a saucepan boil liquid till it is reduced.) Add in reserved solids to liquid and pour over shanks.
- Serve shanks sprinkled with gremolata and garnished with caper berries.
- Make Gremolata: In a small bowl toss all ingredients together well.
- Makesabout 1/3 c..
- Serves 6
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 795g | |
| Calories 719 | |
| Calories from Fat 366 | 51% |
| Total Fat 41.44g | 52% |
| Saturated Fat 11.97g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 521mg | 22% |
| Potassium 804mg | 23% |
| Total Carbs 19.77g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.73g | 2% |
| Protein 8.78g | 14% |
